EASY GRILLED FISH BARRAMUNDI

Fish packs a healthy punch with little caloric cost so it's no wonder it's a top choice for runners! It's often difficult to know what to buy or how to prepare it though. Matthew Kadey makes some great suggestions with easy to prepare, delicious recipes! 

Ingredients:

• 4 barramundi fillets with skin (6-8 oz each)
• Salt and pepper
• 1 Tbsp olive oil (plus more for brushing the grill)
• 1 tsp fresh lemon juice
• 1 Tbsp chopped parsley, cilantro, mint, or whatever herb you have on hand

Procedures:

1. Preheat the grill to high.
2. Season fish fillets with salt and pepper, and coat with 1 Tbsp of oil.
3. Drizzle lemon juice over the plate where you’ll put fish once it’s off the grill.
4. Pick up a wad of paper towel with tongs, dip it into oil, and brush the grill rack.
5. Place the fish on the grill skin side down and cover the grill.
6. Cook for 3 minutes without disturbing.
7. Turn the grill down to medium.
8. Flip fillets onto the flesh side, cover the grill, and cook for additional 3 minutes per inch of thickness.
9. To test for doneness, insert a spatula under a thin edge of fillet and lift half of fillet perpendicular to the grill. If the flakes separate, the fish is done. Don’t worry if the fillet breaks. The skin will keep it together so it will still look nice when you serve it.
10. Remove the fish off the grill keeping it skin side up to prevent it from getting soggy and place it on the prepared plate so that it can get flavored with lemon juice.
11. Garnish with herbs and serve.

Makes 4 servings and preparation time is 5 minutes and cooking time is 10 minutes really quick and tasty recipe. delicious!

Beer Batter Shrimp by Crystalkelvs

This Restaurants Favorite is perfect for a Sunday afternoon ball game or a Friday night bridge party. Other recipes often call for flat beer, but this one calls for fresh beer full of bubbles to lighten the batter. Wheat beers work particularly well. Even some flavored beers, like cardamom-orange–scented Heffeweisse, can add an interesting taste. But avoid fruity or berry-laced brews.


Ingredients:
8 cups peanut oil or vegetable oil
1 cup all-purpose flour
21⁄2 teaspoons salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 cup beer, at room temperature (but not flat)
2 pounds medium shrimp (35 to 40 per pound), peeled and deveined


Procedures:

1.Pour the oil into a large saucepan at least 4 inches deep and 10 inches in diameter; the oil should be at least 11⁄2 inches deep but reach no more than halfway up the sides of the pan. Alternatively, fill an electric deep fryer with oil according to the manufacturer’s instructions. If you’re using a pan, clip a deep-frying thermometer to the inside and place the pan over medium heat. Heat the oil to 375°F. Adjust the heat to maintain that temperature while you prepare the shrimp. If you’re using an electric deep fryer, set the temperature control to 375°F.


2.Combine the flour, 1 teaspoon of the salt, the baking powder, and pepper in a large mixing bowl. Whisk until well combined. Add the egg and beer and whisk until the batter is completely smooth.


3.Dip 1 shrimp into the batter until it is completely coated. Let any excess batter drip off, then gently slide the shrimp into the hot oil. Repeat with the remaining shrimp, dipping and frying only as many at a time as will fit in the pan in one layer without crowding. Fry the shrimp until lightly golden, 1 to 2 minutes, turning occasionally with metal tongs. Remove the shrimp from the oil and drain them on paper towels.


4.While they’re hot, sprinkle the shrimp with the remaining 11⁄2 teaspoons salt. Serve immediately with the dipping sauce of your choice.(Makes 6 to 8 Servings)

Shrimp Balls by Crystalkelvs

You have to Plan ahead for this dish, because the glutinous rice must soak at least 8 hours, or overnight. Glutinous rice, which absorbs twice its weight in water when soaked and cooked, produces the prized sticky coating for these savory appetizers. (Do not substitute long- or short-grain rice.) Serve these toothsome morsels as cocktail-party nibbles or as a side dish for an Asian-inspired menu. Glutinous rice is available in Asian markets and by mail-order. (Makes 12 pieces for this serving)

Ingredients:

11⁄3 cups glutinous rice

1⁄2 pound small shrimp (more than 55 per pound), peeled and deveined

4 shiitake mushrooms, stems 4 shiitake mushrooms, stems removed and discarded, caps

cleaned and finely chopped

1 large egg white

1 scallion, white part only, minced

1 tablespoon soy sauce

Vegetable oil for the steamer

Procedures:

1.Place the rice in a large bowl and cover with water by at least 3 inches. Set aside to soak for at least 8 hours, or overnight.

2.Line a baking sheet with three layers of paper towels. Drain the rice and spread it evenly on the towels, which will absorb any excess water.

3.Combine the shrimp, mushrooms, egg white, ginger, scallion, and soy sauce in a food processor and pulse 4 or 5 times, scraping down the bowl as necessary. Then process the mixture until a smooth paste is formed, about 1 minute. Transfer to a bowl.

4.Shape tablespoonfuls of the paste into balls and roll them in the rice, covering them completely.

5.Lightly oil the bottom of a bamboo steamer tray. Place the balls 1 inch apart in the steamer tray. Use as many steamer trays as necessary, stacking them on top of one another, to hold all the shrimp balls.

6.Choose a pot that will allow the steamer to rest snugly on its upper rim so no steam will escape. Fill the pot with an inch or so of water and bring it to a simmer. Cover the top of the bamboo steamer, place it over the pot, and steam for 15 minutes. Alternatively, you can use a standard metal vegetable steamer basket. Oil the basket and fill it with as many shrimp balls as will fit in one layer without touching. Place the basket in a pot with 1⁄2 inch of simmering water, cover, and steam for 15 minutes. Repeat the process until all the shrimp balls are steamed.

Bacon Wrapped Shrimp by Crystalkelvs

This Dish was Once fashionable luncheon fare in Bath, England’s upper crust watering hole. The shrimp bundles were fried in butter and served with dollops of mayonnaise and a healthy glass of sulfured water. You’ll probably want to forgo the curative water, but bacon-wrapped shrimp still make an elegant appetizer. For a healthier take on this classic, these delicacies are broiled, but do try the Buttery Bacon-Wrapped Shrimp variation for an old-fashioned delight. There’s also a list of suggested dipping sauces following the recipe.(Makes 8 to 10 Appetizer Servings)

Ingredients:

20 strips bacon, cut into thirds

60 medium shrimp (35 to 40 per pound), peeled and deveined

8 to 10 metal skewers, or 15 bamboo or wooden skewers,soaked in water for 20 minutes

PROCEDURES:

1.Preheat the broiler.

2.Wrap 1 piece of bacon around a shrimp and thread it on a skewer, piercing the shrimp and the bacon in two places to hold it in place. Repeat with the remaining bacon and shrimp, placing 6 to 8 shrimp on each skewer.

3.Place the skewers on the broiler tray or a lipped baking sheet. Place under the broiler and cook for 5 minutes, turning the skewers once or twice, until the bacon is browned and crisp and the shrimp are pink and firm, about 4 minutes. (You may need to cook the shrimp in batches)

4.Remove the shrimp from the skewers, and serve hot, with your favorite dipping sauce.

SHRIMP ENCHILADAS by Crystalkelvs

The Easy Red Sauce for these enchiladas is Texas through and through, and its sweet-hot flavor
marries perfectly with the shrimp. Serve with purchased guacamole or refried beans. Makes 4 Servings

Ingredients:


For the SAUCE
3 tablespoons vegetable oil
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
4 cups canned or homemade chicken stock
1 tablespoon minced oregano
1 teaspoon salt
12 dried mild red chiles (such as New Mexican), stems and seeds removed, torn into 2-inch pieces


For the ENCHILADAS
1 tablespoon vegetable oil, plus more for the baking dish
2 medium onions, sliced into 1⁄4-inch rings
1 garlic clove, finely chopped Eight 8-inch flour tortillas
2 pounds large shrimp(12 to 15 per pound),peeled and deveined
4 cups shredded Monterey Jack (about 1 pound)



PROCEDURES:

1. To prepare the sauce, heat the oil in a large skillet over medium heat. Add the onion and garlic; cook, stirring often, until the onion is soft and translucent, about 3 minutes.


2. Stir in the stock, oregano, salt, and chiles. Bring to a simmer, reduce the heat to low, and simmer for 20 minutes. Adjust the heat so that the stock barely bubbles.


3. Purée the hot mixture in a blender; you may have do this in batches. Set the sauce aside. (Prepare the sauce ahead of time and store it in the refrigerator, covered, for up to 3 days.)


4. To prepare the enchiladas, preheat the oven to 350°F. Oil a 9 × 13-inch baking dish and set aside.


5. Heat the vegetable oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring often until the onions are soft and fragrant, about 5 minutes. Remove the skillet from the heat.


6. Place 1 tortilla on the work surface. Lay 3 shrimp neck to tail in the middle of the tortilla. Top with 1⁄3 cup of the shredded cheese and one-eighth of the onion and garlic mixture (about 2 tablespoons). Fold the bottom of the tortilla up over the filling, then roll up to create a sealed roll. Using both hands or a large spatula, carefully transfer the tortilla to the baking dish, placing it seam side down across one of the short ends.


7. Continue making the enchiladas and placing them in the pan one next to the other. They should fit snugly in the pan. (The dish can be made to this point up to 12 hours in advance. Store the dish and the sauce, separate and covered, in the refrigerator. Allow both to come to room temperature before proceeding.)


8. Pour the sauce over the top of the enchiladas and scatter the remaining 11⁄3 cups shredded cheese evenly over the sauce.


9. Bake for 25 minutes, or until the cheese is melted and shrimp are cooked through. Let stand for 10 minutes, then serve.